Grilled Tenderloin of Beef with Horseradish Sauce
Elevate your next grilling adventure with this spectacular Grilled Tenderloin of Beef with Horseradish Sauce—a showstopping centerpiece that’s both luxurious and surprisingly simple to prepare. Perfectly seared and cooked to tender perfection, the beef tenderloin is infused with a flavor-packed rub of olive oil, garlic, rosemary, and freshly ground black pepper. Paired with a creamy, tangy horseradish sauce made with sour cream, mayonnaise, and a hint of Worcestershire, this dish strikes the perfect balance of bold and refined flavors. Ideal for an impressive dinner party or a special weeknight meal, this recipe takes just 20 minutes to prepare and delivers mouthwatering results in under an hour. Serve sliced medallions with the chilled sauce for a restaurant-quality experience that’s sure to earn rave reviews.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef tenderloin
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 tablespoon Fresh rosemary, finely chopped
- 3 tablespoons Prepared horseradish (drained if wet)
- 1 cup Sour cream
- 0.25 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon Freshly ground black pepper (for sauce)
- 1 tablespoon Fresh chives, finely chopped (optional for garnish)
Instructions
Take the beef tenderloin out of the refrigerator at least 30 minutes before cooking to bring it to room temperature.
Preheat your grill to medium-high heat.
In a small bowl, mix olive oil, kosher salt, black pepper, garlic powder, and rosemary to create a rub.
Rub the olive oil mixture all over the surface of the beef tenderloin to coat evenly.
Once the grill is hot, place the tenderloin on the grates and sear for about 4-5 minutes per side to develop a good crust.
Lower the heat on the grill to medium and continue cooking the tenderloin with the lid closed, turning occasionally, until an internal thermometer reads 130°F for medium-rare or 140°F for medium. This should take an additional 10-15 minutes depending on the thickness of the meat.
While the beef is cooking, prepare the horseradish sauce by combining horseradish, sour cream, mayonnaise, lemon juice, Worcestershire sauce, and black pepper in a small bowl. Mix well until smooth. Cover and refrigerate until ready to serve.
Once the tenderloin is done, remove it from the grill and tent it with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the beef tenderloin into thick medallions and serve with a generous dollop of horseradish sauce on the side. Garnish with fresh chives if desired.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 17.8 g | ||
| Protein | 285.8 g | 572% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 485 mg | 37% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 3743 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
